| Violation Date |
Code |
Description |
| 2018-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple plastic and metal containers wet stacked. ensure to allow air drying before stacking. repeat violation. |
| 2018-12-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut tomatoes, diced ham, and sausage cooling in covered plastic containers |
| 2018-12-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed turkey bacon, turkey sausage, and deli meats held for longer than 7 days (dated 11/15-12/6). pic |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa on the front line cold holding above 45f (see temp chart). cdi ehs discussed holding on time using tphc and pic voluntarily discarded salsa. |
| 2018-12-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. observed several employees turning the faucet off without a clean barrier after washing hands. cdi in |
| 2018-08-17 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed several personal beverages stored on prep tables. cdi- moved to designated. |
| 2018-08-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfcut melons were not discarded and bro |
| 2018-08-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf gravy was cooling improperly with a plastic wrap on. cdi- wrap removed and active stirri |
| 2018-08-17 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has minor black and pink build-up in interior. clean at a rate frequent to prevent soil build-up.pink slime build-u |
| 2018-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.some wet stacking of plastic bins observed. |
| 2018-08-17 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf two dented cans not stored in segregated area. cdi- moved to segregated area. |
| 2018-05-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottles of oil, vinegar, wine, unlabeled. |
| 2018-05-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottle of orange chemical not labeled. cdi- labeled. |
| 2018-05-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfbegin times for cut melons on buffett |
| 2018-05-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p container of quesidillas and pork exceeded 7 day hold window. cdi- discarded. repeat. |
| 2018-05-01 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has minor black and pink build-up in interior. clean at a rate frequent to prevent soil build-up. |
| 2018-05-01 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pobserved dishwasher |
| 2017-11-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -pobserved pico, whole ham, and sliced ham all out of date. cdi- products all discarded. repeat.3-501.17( |
| 2017-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some swiss cheese overstacked and holding at 48-51f. cdi- cheese discarded. repeat. |
| 2017-11-08 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pfone dented can not segregated. cdi- can moved to out of use. |
| 2017-11-08 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal cup of coffee stored on pan. cdi- coffe |
| 2017-11-08 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.one cloth was held in soapy water and not sanitizer. do not hold in soapy water. only sanitizer. repe |
| 2017-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. minor wet stacking of sheet trays. assure sheet trays are fully air-dryed before stacking. -0- |
| 2017-08-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observe some cloths held in soapy water and not sanitizer. hold cloths in sanitizer only. -0- |
| 2017-08-15 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p roasted onions, pork, and potatos all had a date that expired 7 day hold window. cdi- all foods were d |
| 2017-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one container of swiss cheese overstacked in flip top cooler and was holding above 45f (see chart). cdi- cheese was discarded. -0- |
| 2017-08-15 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf cart blocking access to handsink at dish area. cdi- cart moved. keep access to sink clear. -0- |
| 2017-08-15 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observe dishwasher handle soiled dishes, push dishes into dishwasher and |
| 2017-03-16 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one in-use cloth stored in soapy water. |
| 2017-03-16 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee cutting pineapple with no hair restraint. |
| 2017-03-16 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). facility not has a grab and go area with food ite |
| 2017-03-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic stated some items under tphc wer |
| 2016-11-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some unlabeled bottles of oil/vinegar/water. label all bottles. no points deducted. |
| 2016-11-10 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a cart blocking access to handwashing sink near dishwasher. cdi- cart moved, educated pic to keep access to sink clear. |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some bowls stained with food debris. cdi- bowls taken to dishwasher. no points deducted. |
| 2016-11-10 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket low with 0ppm quat. |
| 2016-11-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. one ice scoop stored on top |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of plastic bins. no points deducted. |
| 2016-11-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. one personal drink stored on shelf above prep t |
| 2016-09-07 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. ice scoops were stored on sh |
| 2016-09-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two sanitizer buckets with low quat concentration. cdi- buckets emptied and re-filled. |
| 2016-09-07 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making omlets with no hair restraint. |
| 2016-09-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed spinach sitting on shelf at |
| 2016-09-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed multiple food items (cole slaw, pulled pork, cured meat) with a date mark that exceeded 7 day |
| 2016-09-07 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handwash sink by dishwasher blocked by cart. cdi- cart moved and dishwasher told to always have clear access to handwash sink. |
| 2016-06-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed multiple scarred cutting boards.4-501.11 maintain equipment in good repair. one cold holding unit was not properly working. facility noticed t |
| 2016-06-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce in wic that was tightly wrapped and prepped earlier in the morning. te |
| 2016-06-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf dinner menu has reminder but not disclosure for grilled steak. pic stated the only item facility offers undercook |
| 2016-06-24 |
14 |
.4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bleach bottle with 0ppm concentration. cdi- product discarded. no points deducted. |
| 2016-06-24 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw steak was stored below raw hamburger in reach in drawer and in wic. cdi- order reversed based on final cook temps. |
| 2016-03-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy at facility. cdi- a copy of policy was e-mailed to pic and pic printed and posted copy duri |
| 2016-03-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash sink at bar. cdi- paper towels were provided. no points deducted. |
| 2016-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed baked beans and cole slaw in reach in cooler at about 70f (see chart). unit was not properly working. cdi- pic called engineer on site who fixed unit during inspection. pic stat |
| 2016-03-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices, salts, and oils not labeled. labell all. |
| 2016-03-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed multiple sanitizer solutions with low quat reading of 50ppm. |
| 2015-10-12 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed trash around the dumpster. keep dumpster pad clean. |
| 2015-10-12 |
39 |
repeat violation 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket on the floor. |
| 2015-10-12 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed grab n go salad |
| 2015-10-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - pic stated they use time for their |
| 2015-10-12 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed packages of butter on the counter at 69f. temp was taken at the end of breakfast. cdi -butter was discarded. recommended holding butter on time. |
| 2015-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed raw sausage stored above potatoes in the walk in cooler. cdi - sausage was moved to a correct location. |
| 2015-10-12 |
1 |
general comment 2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present until the end of the inspection. facility is still within the 210 day limit of the new permit. |
| 2015-07-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. advised pic to move to shelving. |
| 2015-07-06 |
37 |
. 3-306.11 protect food on display using shields, packaging, or other effective means. -p observed rolls, pie and pizza sitting out for customer self-service without shields. return visit required. |
| 2015-07-06 |
31 |
observed lettuce, pasta salad, potato salad, cole slaw in bowls on ice for customer self-service temping between 54-69f. all were removed and placed in walkin cooler to rapidly chill. all were prepped/made today. once prepared and portioned in bowls, pla |
| 2015-07-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved milk, half n half, pepperoni, spinach, cooked chicken without dates. pic dated during inspection.3-501.18 discard the food requiring |
| 2015-07-06 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed hand sink in server area covered in coffee/tea as they are using this as a dump sink. discontinue using as a dump sink. the can wash is around the corner. you may use this instead. pic advis |
| 2015-07-06 |
6 |
) 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handle tops of drink glasses then handle clean utens |
| 2015-07-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 drink glasses uncovered and stored on bottom of rack next to clean utensils in dish wash room. employee moved glasses to floor until they can be washed. |